Pumpkin Bread Pudding

The beautiful thing about bread pudding is that it can’t fall like a soufflé or fail to set like a flan. it’s very forgiving, which is perfect if you’re a baker like me who gets impatient with too much precision! i like to make this with a dense, well-structured bread such as a day-old rustic French or italian loaf or, at christmastime, panettone. you can bake it in individual ramekins if you prefer; just reduce the baking time to 40 minutes and place the ramekins on a baking sheet. Be sure to pole the pudding to see if any uncooked custard bubbles up from the bottom before removing it from the oven.
Pumpkin Bread Pudding
Pumpkin Bread Pudding

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    cups whole milk

  • 2 1/4

    cups heavy cream

  • 8

    large eggs

  • 1

    cup granulated sugar

  • 2

    teaspoons ground cinnamon

  • 1/2

    teaspoon ground cloves

  • 1/2

    teaspoon ground nutmeg

  • 1

    (15-ounce) can pumpkin purée

  • 1/2

    pound bread, sliced thick and torn into large chunks

  • Butter and brown sugar for preparing the pan

  • 2

    tablespoons confectioners’ sugar

  • You’ll Need: one 9 x 5-inch loaf pan

Directions

1. combine the milk, 1/4 cup cream, eggs, granulated sugar, cinnamon, cloves, nutmeg and pumpkin purée in a large bowl. Whisk until smooth. add the bread and stir to be sure all the bread is evenly moistened. cover and let soak at least 4 hours or overnight in the refrigerator. 2. preheat the oven to 275 degrees. Butter a 9 by 5-inch loaf pan and dust with brown sugar. 3. ladle the pudding mixture into the loaf pan or ramekins and bake until set, about 1 1/2 hours. Whip the 2 cups of cream and confectioners’ sugar together just until it forms soft mounds. cut the pudding in slices, top with a dollop of whipped cream, and serve warm.

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